Enchiladas Verdes
Ingredients
- 1/2 lb. tomatillos (about 4), halved
- 2 cloves garlic (in their skins)
- 1 large onion, cut into 1-inch thick wedges
- 1 large poblano, halved, seeds discarded
- 1 jalapeño, halved, seeds discarded
- 1 tbsp. olive oil
- 7 tbsp. fresh lime juice
- 4 c. fresh cilantro
- 8 corn tortillas
- 3 c. shredded rotisserie chicken
- 2 scallions, thinly sliced
- 1 1/2 c. Monterey Jack cheese, coarsely grated
- 1 small red onion, thinly sliced
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